Menya Ryu specializes in Sapporo style miso based ramen. Of the three core flavoring elements used for ramen broth in Japan – ‘Shio, Shoyu , and Miso’, miso is of the youngest generation. Miso ramen first made its appearance in the 1960s in Japan’s northernmost prefecture, Hokkaido. The hearty miso based soup is very well received in the cold weather of the city. Hence, locals started adding miso into their broth, creating the style commonly known as Sapporo ramen.
The flavorsome broth of Menya Ryu’s award-winning Sapporo Miso Ramen is simmered over ten hours with three kinds of homemade miso – black, red and white, together with large amounts of pork bones giving it a more layered dimension. This bowl is topped with thinly sliced pork collar cha shu, seasoned soft boiled egg, corn, bamboo shoot, spring onion and a pinch of chili paste. Following the traditional form, the yellow noodles used are of medium thickness, curly and slightly chewy. The variety of flavors and textures within this bowl makes up the definition of Umami.
Signature: Sapporo Special Miso Ramen